a chicken francaise recipe made without wine?

Answer 1

CHICKEN A LA FRANCAISE

4 chicken breasts, skinned & boned
1/2 tsp. crushed tarragon
1/3 c. white wine or white cooking wine
2 tsp. butter
4 green onions, chopped or 1/4 med. onion, chopped
1/3 c. fresh, sliced mushrooms, if desired

TOPPING:

1 egg white, beaten to stiff peaks
1/2 c. mayonnaise
Parmesan cheese

Place chicken breasts in shallow baking dish. Top with onions and mushrooms. Sprinkle with crushed tarragon, salt and pepper. Dot each breast with 1/2 teaspoon butter. Add cooking wine and bake, uncovered, at 350 degrees for 30 minutes.

Fold mayonnaise into beaten egg and spoon on top of cooked chicken. Sprinkle with Parmesan cheese and bake for an additional 15 minutes until golden brown.

Answer 2

Chicken Francaise Recipe

Answer 3

One evening recently, I planned on making one of my specialties, midway through the recipe - I realized
I had no white wine. So I added a little more
butter to replace the wine and it turned out
delicious. We loved it, and it tasted great
the next day too. Below is the recipe the way
it was meant to be enjoyed.
Chicken Francais

1 lb. chicken cutlets, sliced thin
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 sticks butter (additional as needed)
1-2 eggs
2 cups slice mushrooms
2 tbsp. chopped parsley
1 lemon, sliced (leave skin on)
Rinse and pat dry chicken cutlets. In medium bowl, mix flour, salt, and pepper. Dip chicken in beaten egg then flour mixture. Coat both sides.
Melt butter in a large skillet, over low heat. Lightly sauté each cutlet until golden. Remove and set aside. Add wine, mushrooms, and parsley to pan, stirring a few minutes. Return chicken to pan; top with lemon slices. Cover, increase heat and cook 5 to 10 minutes per side until cooked, depending on thickness of cutlets.
Remove chicken to a serving platter and enjoy.

Answer 4

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Answer 5

Chicken Francaise, Oh S0 good. Hope you like it too.

27 min 15 min prep 4 servings

4 (6 ounce) boneless skinless chicken breasts
flour, for dredging
2 fluid ounces clarified unsalted butter, see note
8 fluid ounces chicken broth
2 small shallots, minced
4 cloves garlic, minced
salt
white pepper, to taste
3 tablespoons dijon-style whole grain mustard
4 fluid ounces heavy cream

1. Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
2. Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
3. Dredge chicken breasts in flour, shaking off excess.
4. Heat clarified butter in sauté skillet over medium-high heat.
5. Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
6. Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add chicken broth to deglaze pan.
7. Season with salt and pepper.
8. Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
9. Let sauce cook for another two minutes to thicken sauce slightly.

Answer 6

take any recipe and substitute the wine for a touch of vinegar and chicken stock

Answer 7

Why bother? I guess if you are some religious freak that has superstitions against alcohol (Which cooks off anyway) I guess you could substitute white grape juice.